Summary Volatile compounds from fresh and dried mango were extracted by the solvent‐assisted flavour evaporation (SAFE) technique and analysed by GC‐MS. Forty‐one and fifty five volatile compounds were identified in fresh and dried mango, respectively. Monoterpenes, followed by sesquiterpenes, lactones and alcohols were the major compounds. Drying induced substantial losses of several compounds. The total amount of volatiles decreased by about 59%. These losses could be mainly attributed to the evaporation of the volatiles during drying, the extent of which seemed to increase with the hydrophobicity and Henry's law constant of the compounds. However, new compounds appeared and enrichment of some compounds was observed after drying. Limonene, β‐myrcene, δ‐3‐carene, β‐caryophyllene, γ‐butyrolactone and 3‐methylbutyl butanoate were found to be flavour contributors in both products on the basis of the odour activity values (OAVs). Mesifuran displayed high OAV only in fresh fruit while hexanal and heptanal only in dried mango.

Reaction of 6-/7-hydroxycoumarin with metronidazole afforded conjugates which incorporate two interesting chemotypes which may inhibit carbonic anhydrases (CAs, EC 4.2.1.1) due to the presence of the coumarin moiety and possess radiosensitizing effects due to the presence of the nitroazole. Another dual action compound, which may act both as CA inhibitor as well as monocarboxylate transporter inhibitor, is 3-cyano-7-hydroxy-coumarin. These compounds have been investigated as inhibitors of 11 human CA isoforms. Submicromolar inhibition was observed against hCA VA, hCA VB, hCA VI, hCA VII, hCA IX, hCA XII and hCA XIV, whereas isoforms hCA I, II and XIII were not inhibited by these compounds. These coumarins thus act as isoform-selective CA inhibitors with the possibility to target isoforms involved in pathologies such as obesity (CA VA/VB) or cancer (CA IX and XII) without inhibiting the physiologically dominant, highly abundant hCA I and II.

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The effects of ethanol vapors, controlled atmosphere (CA) storage, and a combination of both on superficial scald development on `Granny Smith' apples (Malus ×domestica Borkh.) are reported. The major result was that ethanol vapors, applied in cold storage, prevented scald development over a week at 20 °C in apples that had been CA-stored for 4 months, then left for 1 month in cold air storage. Interrupting CA storage aimed to reproduce industry practices when fruit in part of storage rooms has to be sold and the remaining fruit is held in air for later sale. The estimated cost and further development of this method are discussed.

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